Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte
Frozen French fries can be substituted for the fresh potato fries in this recipe. Chef Burke suggests toasting them in hot oil prior to lining the ring mold.
- 4, #100 ct. (2 lbs.) Idaho® Potatoes, peeled, quartered
- 2 oz. butter, softened
- 1/4 cup extra virgin olive oil
- 1/2 cup warm milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1 tablespoon roast garlic puree
- French fries, fresh as needed
Ribs and Shrimp
- 8 pieces, 21/2 in. long short ribs of beef
- Salt and pepper to taste
- Vegetable oil and Olive oil both as needed
- 8 oz. onion, chopped
- 4 cloves garlic, chopped
- 1 stalk celery, chopped
- 4 oz. carrot, chopped
- 1 bay leaf
- 1 large branch of thyme
- 1 tablespoon peppercorns
- 2 cups dry red wine
- 1 qt. dark chicken or veal stock
- 2 tablespoons butter
- 2 tablespoons mustard
- Olive oil as needed
- 12 Shrimp, large, peeled
- 6 large garlic cloves, chopped
- 1/2 cup chives, chopped
- Cook potatoes in salted, boiling water until tender, about 25 minutes. Drain and mash; add butter, oil, milk, and seasonings. Puree gradually until smooth.
- For each Charlotte, line 4 1/2" ring mold with French fries, packing tightly. Secure with 3 1/2" ring mold pressed inside.
- Deep-fry at 350°F until golden and crisp, about 2 minutes.
- Drain; remove rings and unmold onto plate. Fill with whipped potatoes.
- Season short ribs with salt and pepper. Heat vegetable oil in roasting pan; brown meat. Drain fat. Add vegetables and herbs; brown lightly.
- Add wine and stock; bring to boil. Cover and braise in 375°F oven, 1 1/2 hours. Skim fat.
- Remove meat. Strain vegetables and discard. Reduce liquid to 1 pint.
- Add butter and mustard. Pour sauce over meat and reserve.
- Heat olive oil in skillet. Add shrimp; sauté 2 minutes.
- Add garlic and chives; cook 1 minute longer.
- Assemble by placing a potato Charlotte on each plate. Place 3 shrimp on top with 2 short ribs and sauce.
Yield: 4 servings